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Prawn laksa curry bowl

Prawn laksa curry bowl

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Rating: 4 out of 5.52 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make

Nutrition: per serving
NutrientUnit
kcal520
fat26g
saturates14g
carbs50g
sugars4g
fibre3g
protein19g
salt3.6g
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Ingredients

  • 1 tbsp olive oil
  • 1 red chilli, finely sliced
  • 2½ tbsp Thai red curry paste
  • 1 vegetable stock cube
  • 400ml can reduced fat coconut milk
  • 2 tsp fish sauce
  • 100g rice noodles
  • 2 limes, juice of 1, the other halved
  • 150g cooked king prawns
  • ½ small pack coriander, roughly chopped

Method

  • STEP 1

    Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.

  • STEP 2

    Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.

  • STEP 3

    Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Goes well with

Recipe from April 2016, April 2016

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Overall rating

Rating: 4 out of 5.52 ratings
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